Vegetable Curry

Name: Vegetable Curry
Ingredients: 1 tablespoon oil; 1 tablespoon garam masala; 1/4 teaspoon cardamom powder; 2 cups mixed vegetables, thawed (carrots, cauliflower, potatoes, peas etc.); 1 (14 ounce) can coconut milk; 1 tablespoon coriander powder (or curry powder); 1/4 teaspoon turmeric powder (optional); 1 tablespoon fresh ginger, minced; 1 garlic clove, minced; 1 large white onion, cut into chunks; 2 medium tomatoes (cut into small chunks); 2 tablespoons fresh cilantro, chopped; salt

13 ingredients

2 steps

Ingredients

1 tablespoon oil
1 tablespoon garam masala
1/4 teaspoon cardamom powder
2 cups mixed vegetables, thawed (carrots, cauliflower, potatoes, peas etc.)
1 (14 ounce) can coconut milk
1 tablespoon coriander powder (or curry powder)
1/4 teaspoon turmeric powder (optional)
1 tablespoon fresh ginger, minced
1 garlic clove, minced
1 large white onion, cut into chunks
2 medium tomatoes (cut into small chunks)
2 tablespoons fresh cilantro, chopped
salt

Directions

1

Heat oil in a skillet over medium-high heat. Add onion chunks, garlic and ginger; cook for 2 minutes. Add tomatoes and cook for approximately 5 minutes. When tomatoes are cooked enough and become paste-like; add garam masala, coriander powder (or curry powder), cardamom and tumeric; stirring well.
2

Add mixed vegetables and cook on low heat until vegetables are soft and tender. Add coconut milk and mix well. Simmer for 1 minute. Add cilantro, cover and turn off the heat.